Sauce for shawarma or how to cook shaurma

In order to determine which sauce for shaurma is the most suitable, you need to decide on the very concept of shaurma.

In large cities you can often find kiosks in which finely planed pieces of meat of incomprehensible origin are prepared on a huge vertical skewer. Then this meat is wrapped in lavash, called the beautiful word "shaurma".

In the Caucasus this dish is not prepared the way it is. Actually shawarma can not be cooked specially. For it, the fried chicken, shish kebab, cooked meat , left over from the evening, will be perfect. The more tasty and better the meat, the more delicious the finished shawarma will be. Meat is cut into small pieces, mixed with spicy herbs, pepper, other spices.

On a cutting table lay thin pita bread. Usually in retail outlets it is smeared with mayonnaise. Well, this is quite acceptable for lazy or inexperienced housewives. Quality mayonnaise is also delicious. But the bouquet of the dish will become much richer if you use special shawarma sauces. It can be different: white, garlic, red, spicy or spicy. We'll talk about how to prepare sauces for shawarma below. In the meantime ...

On lavash sauce poured chopped meat, on top - vegetables. There is a place for fantasy. This can be "Korean" carrots, mushrooms, fresh tomatoes or cucumbers, a salad of young cabbage ... In short, everything that is pleasant as a normal salad can be a wonderful addition to meat. The lower edge of the lavash is turned so that the filling does not fall off, then the cake with the filling is folded with a tube, put on the top of the sauce for shawarma and ... a pleasant appetite! And if the shaurma has cooled down a bit, it can be heated in a microwave oven.

And now it's time to talk about how to prepare sauce for shawarma.

The most common, perhaps, is white sauce. You will need an equal amount of sour cream and mayonnaise, garlic, dill greens, parsley, cilantro, onion, ground pepper. Finely chopped greens (the more, the better) and the garlic, passed through garlic, is mixed with sour cream, mayonnaise, pepper, salt.

This sauce for shawarma is suitable for picnics, where it is impossible to cook more serious seasonings. At home, I often serve classic bechamel sauce with meat, it is excellent and suited for shawarma. But for trips I go by a simpler recipe for white sauce. I like to cook this sauce for shaurma based on yogurt: it turns out easier, more tenderly.

In addition to these basic ingredients, you can add finely chopped cucumber, tomato, paprika. It all depends on what kind of foods you like.

No less popular is red sauce for shawarma. This is the combined name of completely different sauces of red color.

The simplest of them is prepared like this. Take equal parts of tomatoes, sweet peppers or paprika, garlic, bitter pepper to taste, a few drops of olive oil. All together is ground in a blender. In the received paste add finely chopped spicy herbs: it can be mint, basil, coriander, sage, any others. The more grasses are used, the smaller they are cut, the smoother is the red sauce for shawarma.

By the way, lavash can be lubricated simultaneously with two sauces: in combination they give a pleasant, very tender bouquet.

Garlic sauce for shawarma has a sharper taste. Just like for the first two options, it will take a lot of spicy herbs. The basis for the sauce is done so. In a blender, chop the garlic, gradually introduce there raw egg, vegetable oil and a few drops of vinegar. As a result, a homogeneous white mass must be obtained, very sharp and sharp. It is mixed with chopped herbs and ground pepper.

Just want to note that there is no single opinion or absolute recipe for sauces. In garlic sauce, the egg can be replaced with yoghurt, vinegar - dry wine, etc. How many housewives - so many recipes. The same applies to shawarma itself. Therefore, there is no need to break spears, discussing whether the dish is prepared correctly or not. It is better to show imagination, to try and choose what is most to your liking.